Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee preparing lasagna in customer section of dining area. Customer section permanently closed.
No smooth, easy cleanable walls or ceilings. Dining area is used for storage. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 small flying insects on dirty containers at triple sink.
1 small flying insect on tuna salad in prep area.
1 small flying insect on cooler sitting on the floor in front of ice machine.
3 small flying insects on garbage can in prep area.
4 small flying insects on tomatoes in prep area. **Warning**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm.
No hose connected to the sanitizer station on the wall. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on prep table next to uncovered lasagne, next to pizza oven.
3 live roaches underside prep table next to pizza oven.
1 live roach on floor under storage shelf next to same prep table.
2 live roach in gaskets of chest freezer next to storage area, no doors between storage area and kitchen.
5 live roaches in gaskets inside unused cooler across pizza oven.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Meat balls 50°F, cheese 51°F, rice 51°F, potatoes 50°F,beef 51°F, tomato sauce 52°F, gravy 50°F, salsa 51°F, heavy cream 52°F, in walk in cooler over night. Ambient temperature in cooler 50°F.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Meat balls 50°F, cheese 51°F, rice 51°F, potatoes 50°F,beef 51°F, tomato sauce 52°F, gravy 50°F, salsa 51°F, heavy cream 52°F, in walk in cooler over night. Ambient temperature in cooler 50°F.
**Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Sofritas 90°F, hot holding on top of pizza oven for less than one hour.
Cook placed in pizza oven to reheat. **Corrective Action Taken** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
